Sushi Cook

Position Summary
Sushi Cook responsibilities include handling a wide range of raw fish and other ingredients, managing food stock and working with an attention to detail to fulfill all orders within quality standards. To be successful in this role, you should have experience with Japanese cuisine and be available to work during our opening hours.
Essential Job Functions

• Prepare all types of sushi, including maki, nigiri and sashimi
• Select fresh fruits and vegetables to make high-quality dishes (like avocado, mango and carrots)
• Add additional flavors to sushi rolls with ginger, rice vinegar, wasabi and soy sauce, when appropriate
• Manage food prep activities, like boiling rice
• Coordinate with our wait staff to ensure proper cooking, considering special requests and food allergies
• Prepare appetizers, soups and salads that are close to the philosophy of Japanese cuisine
• Monitor food stock and place orders, as needed
• Recommend new, modern recipes, and specials
• Maintain hygiene principles in all cooking areas and clean your space at the end of the shift
• Assume 100% responsibility for quality of products served.
• Understands and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
• Maintains a clean sanitary work-station area including tables, shelves, walls, grills, broilers, fryers, sauté burners, convection oven, flat top range and refrigeration equipment.
• Follows proper plate presentation and garnish set up for all dishes.
• Handles, stores and rotates all products properly.
• Understands food safety and helps control bacteria growth by keeping away from the danger zone.
• Understands shelf life and thaw time of a product.
• Closes kitchen properly and follows the closing checklist for kitchen stations.
• Performs other related duties as assigned by Sushi Chef and Executive Chef.

Specific Job Knowledge, Skill and Ability
The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation.

• Good working knowledge of accepted standards of sanitation.
• Ability to read, write, speak and understand the English language in order to communicate with guests other team members.
• Ability to grasp, lift and/or carry, or otherwise, move goods weighing a maximum of 30 lbs. on continuous schedule.
• Ability to stand and to work continuously in confined spaces.
• Ability to perform duties within extreme temperature ranges.
• Ability to solve practical problems and deal with a variety of variables in situations where only limited standardization exists.
• Ability to interpret a variety of instructions furnished in written, oral, schedule or recipe form.

The hospitality business functions seven days a week, twenty-four hours a day. In addition, this is a hospitality business and a hospitable service atmosphere must be projected at all times.